Creamy Yogurt Dip
By Heather McDougall.
This dip is similar to Greek tzatziki dip. This tastes even better the next day, so plan ahead when you want to serve this. The recipe may easily be doubled to serve more people.
Serves: Makes 1 1/2 cups
Prep Time: 15 min
Cook Time: 0 min
1 Line a strainer with cheesecloth and place over small bowl. Add non-dairy yogurt, cover and place in refrigerator for several hours or overnight to remove some of the liquid.
2 Place the finely diced cucumber and the salt in a small bowl. Mix well, cover and refrigerate for several hours.
3 When ready to assemble, place the drained yogurt in a medium bowl. Add the Tofu Sour Cream (recipe in Dips & Spreads), lemon juice, dill and garlic. Mix well. Transfer the cucumber to a strainer and gently squeeze out any excess liquid. Add to yogurt mixture and mix well. Season with pepper, if desired. Cover and refrigerate for at least 2 hours to allow flavors to blend.
4 Serve with pita wedges, crackers, bread or fresh, raw vegetables.